Maja Blanca (Coconut Pudding)

Ingredients

• 1/2 cup water
• 1/2 cup cornstarch
• cup coconut milk
• 3/4 cup water
• 1/2 cup white sugar
• 1/4 cup fresh sweet corn kernels
• 1/4 cup sweetened flaked coconut

Instructions

1. Butter an 8 inch baking dish or pie pan and set aside. Mix together 1/2 cup water and cornstarch in a bowl until smooth; set aside.
2. Combine the coconut milk, 3/4 cup water, and sugar in a saucepan over low heat and stir until the sugar is dissolved.
3. Bring to a boil, add the corn kernels, and stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
4. Return to a boil and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
5. Pour the maja blanca into the prepared dish and set aside to cool until firm, about 2 hours.
6. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.